Creamy Sun-Dried Tomato Tortellini with Spinach

If you’re craving a rich, comforting pasta dish that comes together quickly and packs a punch of flavor, look no further than this Creamy Sun-Dried Tomato Tortellini with Spinach. This recipe brings together pillowy cheese tortellini, vibrant sun-dried tomatoes, and fresh spinach all bathed in a luscious, creamy sauce that’s perfectly seasoned. It’s an ideal weeknight dinner that feels special enough for guests yet simple enough for any day of the week.

Reasons to Love Creamy Sun-Dried Tomato Tortellini with Spinach

• Flavor-packed: The sun-dried tomatoes add a tangy, sweet depth that perfectly complements the creamy sauce.
• Quick and easy: Ready in under 30 minutes from start to finish, making it perfect for busy evenings.
• Comfort food with a fresh twist: The spinach adds a lovely freshness and vibrant color to the dish.
• One-pot wonder: Minimal clean-up because you make the sauce and cook the tortellini all in one pan.
• Customizable: A great base to adapt with your favorite herbs, proteins, or additional veggies.

Ingredient List

• 12 ounces cheese tortellini
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped (packed in oil for best flavor)
• 2 cups fresh spinach, packed
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional, for a subtle heat)
• Fresh basil leaves for garnish

Before You Start: Equipment

• Large pot – for boiling the tortellini.
• Large skillet or sauté pan – to make the creamy sauce and combine ingredients.
• Colander – to drain the cooked tortellini.
• Wooden spoon or spatula – for stirring the sauce and tossing the pasta.
• Measuring cups and spoons – to ensure the perfect balance of flavors.

From Start to Finish: Creamy Sun-Dried Tomato Tortellini with Spinach

Step 1: Cook the Tortellini

Bring a large pot of salted water to a boil. Add the 12 ounces of cheese tortellini and cook according to the package instructions, usually about 3-5 minutes until they float to the surface and are tender. Once cooked, drain the tortellini and set aside, reserving about 1/4 cup of pasta water for later.

Step 2: Sauté Garlic and Sun-Dried Tomatoes

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Stir in the chopped sun-dried tomatoes and cook for 2-3 minutes to release their flavors and soften slightly.

Step 3: Add Spinach and Cream

Gradually add the fresh spinach, stirring it into the garlic and sun-dried tomato mixture until it wilts down. Pour in 1 cup of heavy cream, stirring to combine everything smoothly. Let the mixture simmer gently for 3-4 minutes to thicken slightly.

Step 4: Stir in Parmesan and Seasonings

Reduce the heat to low and stir in 1/2 cup grated Parmesan cheese until melted and creamy. Add salt, pepper, and 1/4 teaspoon red pepper flakes if using, adjusting to taste. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.

Step 5: Combine Tortellini and Sauce

Add the cooked tortellini to the skillet, gently tossing them in the creamy sun-dried tomato and spinach sauce until evenly coated and heated through. Cook for an additional minute to marry all the flavors together.

Step 6: Garnish and Serve

Remove from heat and garnish with fresh basil leaves for a burst of herbal aroma and color. Serve immediately while warm and creamy.

Ingredient Flex Options

• Tortellini: Feel free to swap cheese tortellini with spinach tortellini or even ravioli for a different twist.
• Sun-Dried Tomatoes: Use dry-packed sun-dried tomatoes rehydrated in warm water if oil-packed aren’t available.
• Greens: Substitute fresh spinach with kale, arugula, or Swiss chard for added texture and flavor.
• Dairy: Substitute heavy cream with half-and-half or a creamy non-dairy alternative for a lighter or dairy-free version.
• Cheese: Swap Parmesan with Pecorino Romano or a mild Asiago for a slightly different cheesy profile.

Behind the Recipe

This Creamy Sun-Dried Tomato Tortellini with Spinach recipe is inspired by the classic Italian love for simple, fresh ingredients combined with rich, comforting sauces. Sun-dried tomatoes bring a concentrated burst of umami and sweetness that beautifully balances the creamy texture of the sauce made with heavy cream and Parmesan cheese. The spinach adds a fresh, slightly earthy note that keeps the dish vibrant and nutritious. This recipe also lends itself well to pairing with other creamy pasta dishes like the popular Creamy Spinach Sun Dried Tomato Orzo or the indulgent Creamy Tomato Basil Tortelloni.

Additionally, if you love making your sauces from scratch, you might want to check out a simple yet delicious Alfredo Sauce Recipe that complements this tortellini beautifully.

Keep-It-Fresh Plan

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stove over low heat, adding a splash of milk or cream to loosen the sauce.
• Freezing: This dish is best enjoyed fresh, but you can freeze it without the spinach and add fresh greens when reheating.
• Prep Tips: Chop sun-dried tomatoes and mince garlic ahead of time to speed up weeknight cooking.

Popular Questions

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach, but make sure to thaw and squeeze out excess water before adding it to the sauce. Fresh spinach wilts nicely and adds a better texture, but frozen spinach works in a pinch.

Is there a lighter alternative to heavy cream for this recipe?

You can substitute heavy cream with half-and-half or a combination of milk and cream cheese to reduce fat content. Keep in mind the sauce might be slightly less rich but still delicious.

Can I add protein to this dish?

Absolutely! Grilled chicken, sautéed shrimp, or even crispy tofu cubes pair wonderfully with this creamy sun-dried tomato tortellini with spinach. Add them in during the last few minutes of cooking to warm through.

How do I prevent the sauce from separating?

Cook the sauce over low to medium heat and avoid boiling once the cream is added. Stir frequently and add cheese gradually to help the sauce stay smooth and creamy.

You Might Also Like

• Creamy Spinach Sun Dried Tomato Orzo – A similar creamy pasta with a delightful texture.
• Creamy Tomato Basil Tortelloni – Another comforting tortellini recipe with fresh basil and tomatoes.
• Alfredo Sauce Recipe – Make your own rich Alfredo sauce to elevate any pasta dish.

Serve & Enjoy

Serve this Creamy Sun-Dried Tomato Tortellini with Spinach hot from the pan, garnished with fresh basil leaves and an extra sprinkle of Parmesan cheese if you like. Pair it with a crisp green salad and some crusty bread for a complete meal that’s sure to satisfy. Whether it’s a cozy dinner at home or a casual gathering, this dish brings warmth and flavor to the table effortlessly. Dig in and savor every creamy, tangy, and fresh bite!

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